Savory Ricotta Cakes

I fell in love once again with ricotta cheese while we were in Italy as the cheese there is in my mind unsurpassed to anywhere else. Having a container of fresh sheep’s ricotta cheese in my refrigerator on a regular basis, I was always on the lookout for new recipes that used this creamy treat. This recipe came together when I found a similar one that was sweetened and topped with berries in an Italian magazine. I decided to make another version without the sugar and to top the tiny cakes with a dollop of fresh tomato sauce rather than sweetened berries. This dish would be great as a light luncheon entree served with a salad, or as a dinner appetizer.

Buon Appetito!
Deborah Mele 2011

Savory Ricotta Cakes

Yield:Serves 4 - 6

Prep Time:20 mins

Cook Time:25 mins

Creamy and light, these savory cakes would make a great appetizer, brunch item, or light lunch.

These were absolutely amazing. We are currently living in Palermo, Italy and have access to all of these fresh ingredients at the market around the corner. I’ve learned to benefits of having a container of fresh ricotta on hand in the fridge. Thanks for sharing!